Grilled Shrimp and California Avocado BLT

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Serves: 12
3/4  cup  olive oil
Tbsp.  fresh basil, chopped
Tbsp.  Garlic, finely chopped
lb.  Shrimp, peeled and deveined (48 16-count)
  As needed  Salt and freshly ground black pepper - as needed
3/4  cup  mayonnaise
24    Sliced egg bread (1/4-inch thick)
lb.  California Avocados
12    Roma tomato, sliced lengthwise
48    Peppered bacon slices, crisply cooked
  As needed  Butter lettuce leaves - as needed

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
  3. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
  5. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado (sliced), 1 slice tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.


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